Shrimp Cocktail Recipe
Make Shrimp Cocktail Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Shrimp Cocktail
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Sauce
Poached Shrimp
To Serve
Method
Cocktail Sauce
In a medium bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1 teaspoon smoked paprika.
Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar if you prefer a slightly sweeter sauce. Whisk thoroughly until smooth and homogeneous.
Taste and adjust: add more horseradish for heat, more lemon for brightness, or more hot sauce for kick. Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).
Poached Shrimp
Prepare Poaching Liquid
In a large wide saucepan combine 8 cups water, 2 teaspoons salt, the juice of 1 lemon plus the squeezed lemon halves, 2 bay leaves, and 8 whole peppercorns. If using, add 1 cup white wine. Bring liquid to a gentle simmer over medium-high heat (do not rapidly boil).
Cook Shrimp
When the poaching liquid reaches a gentle simmer (small bubbles around edges), add the 24 large shrimp in a single layer. Reduce heat so the liquid maintains a gentle simmer and cook until shrimp are opaque, pink, and just curled, about 2–3 minutes depending on size. Overcooking will make shrimp tough.
Shock Shrimp
Prepare a large bowl with 4 cups ice and a little cold water (an ice bath). Using a slotted spoon, transfer cooked shrimp immediately into the ice bath to stop cooking. Let chill 2–3 minutes until completely cold.
Peel/Pat Dry
If shrimp are not already peeled, remove shells leaving tails on for presentation. Pat shrimp dry with paper towels and refrigerate until ready to serve.
To Serve
Assemble Platter
Spread 6 cups crushed ice on a serving platter or individual glasses. Arrange chilled shrimp in a ring around a small bowl of cocktail sauce (or portion into individual shot glasses with sauce inside and shrimp hanging on rim).
Garnish and Finish
Garnish with lemon wedges and sprinkle 2 tablespoons chopped fresh parsley or dill over the platter. Serve immediately with extra lemon wedges and additional hot sauce on the side if desired.